Cashew milk, with its rich and creamy texture, is a delightful dairy alternative suitable for various dietary needs and preferences. With Milky Plant, you can effortlessly prepare homemade cashew milk that caters to lactose intolerance, veganism, or anyone seeking a delicious alternative to traditional dairy products. When it comes to making cashew milk, you have two primary methods to consider: using raw cashews or soaked cashews. Let's explore these options and determine the best approach for making homemade cashew milk with Milky Plant.
Raw Cashews vs. Soaked Cashews: Which is Better?
Each method of preparing cashews for milk production offers distinct advantages.
Raw Cashews: Opting for raw cashews provides simplicity and convenience. Ensure your raw cashews are fresh and of high quality before adding them to the blending compartment of Milky Plant. Raw cashews offer a rich, creamy texture to the milk without the need for additional preparation steps. Plus, they retain their natural nutrients, including healthy fats and minerals, resulting in a nourishing beverage.
Soaked Cashews: Soaking cashews before blending is another common method. Begin by soaking the cashews in water for 4-6 hours or overnight to soften them. After soaking, drain and rinse the cashews thoroughly before adding them to the blending compartment. Soaking the cashews helps to soften them further, making them easier to blend and resulting in a smoother texture. This method can also enhance the digestibility of cashews and may contribute to a slightly sweeter taste.
Making Homemade Cashew Milk with Milky Plant:
- Whether you choose raw cashews or soaked cashews, ensure they are ready for blending. Add the cashews to the blending compartment of Milky Plant, taking care not to exceed the maximum fill line.
- Fill the water tank of Milky Plant with clean water, meeting the minimum level requirement
- Once your ingredients are in place, activate Milky Plant to start the blending process. The machine will blend the cashews and water, extracting the milk in the process. As blending progresses, the pulp is separated from the milk, resulting in a smooth and creamy beverage.
- Don't discard the leftover cashew pulp! This nutrient-rich residue can be repurposed in various recipes. Use it to thicken soups and sauces, add it to homemade energy balls or granola, or incorporate it into baked goods for added flavor and texture.
Get creative with our Homemade Cashew Milk Recipe
Check our Cashew Milk Recipe Video for more details
Whether you opt for raw cashews or soaked cashews, preparing homemade cashew milk with Milky Plant is a rewarding experience. Follow these guidelines to enjoy the creamy richness of cashew milk with convenience and ease. Give it a try and indulge in the wholesome goodness of this delightful dairy alternative!
